Irish Farmhouse Soup

2 pounds stew beef, in 1½

-inch cubes

½

cup pearl barley

1 medium onion, thinly sliced

1 leek, thinly sliced

2 medium carrots, thinly sliced

1 medium turnip, thinly sliced

1 medium parsnip, thinly sliced (optional)

1 celery rib, thinly sliced

3-4 quarts low-sodium beef broth

1 cup frozen peas

½

head cabbage

3 pounds red potatoes

Sea salt and pepper, to taste

½

cup chopped parsley

Salt and pepper beef; add to a large soup pot or Dutch and brown all sides.

Rinse barley and put into a large pot with all carrots, turnips, parsnips and celery. Cover with broth and bring to a boil for 1 minute; reduce heat to low and simmer 3 hours over low heat.

While the soup simmers, wash and core the cabbage and finely shred (see note). When the soup has been simmering 21/2 hours or about 30 minutes before serving, stir in the shredded cabbage.

Peel and quarter the potatoes; boil or steam until fork tender. Drain well and return to hot pan over low heat to dry out.

Put a handful of potato pieces into each soup bowl, ladle in soup. Sprinkle with parsley; serve with crusty artisan rolls or savory scones.

Serves 12 to 15.

Cook's note: If you have a food processor with a slicing disc, it will make quick work of slicing the vegetables and cabbage.

Adapted from Cooks.com